Paleo Stuffed Peppers: Making Awesome Paleo Stuffed Peppers

This weekend I tried some stuffed peppers a friend had made, and it got me thinking about how I could make some paleo okay stuffed peppers of my own. These would obviously have to not include any rice, grains or dairy products. Most of the recipes I have discovered online aren’t very paleo, so we’re going to have to try some reverse engineering to get things right.

When I think of stuffed peppers I think of Mexican food, and when I think of Mexican food I think of pork. This gave me an idea to make some pork filled paleo stuffed peppers. If you’ve read my blog at all you’ll know that I love pork.Check this article out, too!

Paleo Stuffed Peppers: Pork, Spinach and Sundried Tomatoe

Sundried tomatoe and spinach flavors are amazing, and can possibly only be enhanced by the addition of feta cheese. Seeing as though feta cheese, or really any cheese for that matter isn’t paleo compliant, we have to exclude them from the recipe. Dairy is bad for the body in any case and is not on the paleo diet foods list, so it’s really not a biggy removing cheese from our paleo stuffed peppers recipes.

Ingredients:

Lean pork mince, around 500 grams.

Peppers: You can go for a multitude of colours to make them look cool. A variation in size is also good, especially when serving children. Not: The flavour profile of sun-driedtomato may not be to every child’s liking.

Spinach: Quite a bit, because we want to pack the pepper pretty well.

Sun-dried tomatoes: The more the better.

Spices: For the pork.

How to prepare:

Cut off the top of the peppers; the part where the stem comes out is good.

Clean and remove all the innards of the pepper and remove them.

For the pork: I like to mix the mince in quite a bit of olive oil and salt and pepper. You can try and use something like wok sauce or soy sauce to give the pork a robust flavour. Salt is magic with pork.

Break up the spinach with your hands, if you have baby spinach (my favourite) break it up less vigorously.

Mix the broken up spinach with the sun-driedtomatoes and drizzle with some more olive oil.

Pack the peppers with the spinach and tomatoe mixture. You can pack them quite tight.

After you’ve packed the peppers, put the cap with the stem back on top.

How to cook:

Pre-heat the oven to 180 degrees celcius.

Place the peppers on a baking tray.

Cook for around 20 minutes.

Eat like a caveman!

While I’m not sure that cavemen would have made something quite this delicious, they would certainly understand it’s ingredients. That’s an interesting way of looking at the paleo diet hey?

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